Introduction to the method of taste treatment of El Salvador Pacamara Coffee Flavor description

El Salvador boutique coffee beans

Variety producing area

It was first cultivated by El Salvador and is still the main producing area in El Salvador. In addition, there are also many plants in Central and American countries, such as Nicaragua.

Variety flavor

Keywords: chocolate chocolate, high alcohol big body, balanced balance.

Variety becomes famous

Pacamara is another example of making a name for itself through COE events. In the 90s of the 20th century, some farmers in the Chalatenango producing area of South Song in Charat, El Salvador began to grow Pracamara. In 2006, a farm in this producing area took part in the competition with Pacamara and got the second place. In 2007, a number of farms in the same production area took part in the competition with Pacamara and won the first, third and fourth places. The brilliant record made Pacamara win attention.

Pacamara coffee is a Pacas Pacas (a sudden variant of the bourbon) found in El Salvador in the 1950s.

Hybrid with giant bean Maragogype (a sudden variant of Tibica found in Brazil).

The coffee tree is very tall, and the branch spacing of the trunk is wider than that of Pacas Pacas.

The edges of the dark green leaves are wavy

The cultivation is suitable for elevation 900m to 1500m.

The higher the elevation of the planting site, the better the quality.

Because the harvest yield is not high, so the cultivation amount is also very small.

Planted in El Salvador, Honduras, Nicaragua and other countries.

There is also a yellow Pakamara.